Black Bean and Red Lentil Dal
with Baby Spinach and Sweet Potato
Our Black Bean and Red Lentil Dal is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
1 carton(s)
Black Beans
1 unit(s)
Lime
1 unit(s)
Sweet Potato
1 sachet(s)
North Indian Style Spice Mix
50 grams
Red Split Lentils
1 carton(s)
Tomato Passata
15 grams
Vegetable Stock Paste
(Contains Celery)
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
40 grams
Baby Spinach
75 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
300 milliliter(s)
Water for the Lentils
10 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Peel and grate the garlic (or use a garlic press). Drain and rinse the black beans in a sieve.
Zest and halve the lime. Chop the sweet potato into 1cm chunks (no need to peel).
Pop the sweet potato chunks onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the garlic and North Indian style spice mix. Stir and cook until fragrant, 1-2 mins.
Stir in the lentils, black beans and passata and cook for 1 min more.
Add the veg stock paste and water for the lentils (see pantry for amount) to the pan and stir to combine.
Bring to a simmer, cover with a lid and cook, stirring frequently, until the lentils are soft, 20-25 mins.
Stir regularly to make sure they don't stick to the bottom of the pan and add a splash of water if it gets too thick.
When the dal is almost cooked, pop the naans onto a baking tray.
Spread each with the butter (see pantry for amount) and pop into the oven to warm through, 2-3 mins.
Once roasted, stir the sweet potato through the dal. Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
When the dal is ready, remove from the heat. Squeeze in half the lime juice, then stir in the lime zest and three quarters of the creme fraiche. Taste and season if needed.
Share your dal between your bowls and top with a dollop of the remaining creme fraiche.
Serve with the naans for dipping and scooping. Cut the remaining lime into wedges for squeezing over.
Enjoy!
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